Celebrate Burns Night with these foods

While we can’t possibly post about each and every celebratory food day, some occasions do call for recognition. One of these is Burns Night, which honors the January 25 birthday of revered Scottish poet Robert Burns. (It’s also the day before my birthday so I have extra reason to celebrate my fellow Aquarian.)

Delicious Magazine (UK) recently posted their perfect Burns Night menu, which features the obligatory haggis, neeps (turnips) & tatties (potatoes); and a dram (or more) of whisky. They also offer an alternative, chicken Balmoral, for those who don’t want to dive too deep into the haggis. To end this rich meal, Delicious suggests a traditional Scottish cranachan pudding.

Prior to digging into your Burns Night feast, it’s tradition to recite Burns poem ‘Selkirk Grace’:

“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”

You can also turn to the EYB Library for these traditional foods. Here are a few items to jump start your menu planning, (including some very non-traditional haggis takes):

• Haggis kheema and tattie rotis from Meera Sodha
• Easy vegan haggis from Jacqueline Meldrum
• Chicken Balmoral from Delicious Magazine (UK)
• Easy Essex haggis, natties & tatties shepherd’s pie stylie from Jamie Oliver
• Traditional haggis from Great British Chefs by Danny Kingston
• Recipes for Neeps & tatties
• Cranachan pudding recipes, including the Cranachan from BBC Good Food Magazine